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Thai Chicken Casserole

When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. —Sandra Dombek, Camillus, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 bottle (11-1/2 ounces) Thai peanut sauce
  • 1 cup chicken broth
  • 3 cups shredded rotisserie chicken
  • 3 cups coleslaw mix
  • 4 green onions, chopped
  • 1 package (14 ounces) thick rice noodles
  • Optional: Chopped peanuts and minced fresh cilantro


  • Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions.
  • Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.
Health Tip: Bump up fiber with 100% whole grain brown rice noodles, which are newer to the market. If you can’t find them, use whole wheat fettuccine.
Nutrition Facts
1-1/3 cups: 578 calories, 17g fat (3g saturated fat), 63mg cholesterol, 784mg sodium, 72g carbohydrate (14g sugars, 2g fiber), 31g protein.

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  • UofAMizom
    Sep 28, 2020

    Put together quick - ok recipe.

  • Di
    Jun 28, 2020

    I just made this recipe. I didn't use the Thai peanut sauce but instead used Pad Thai sauce and it was really good. I did put the cilantro and the peanuts in it and it turned out to be really good. I will be making it again really soon.

  • sp238
    Mar 25, 2020

    My family didn’t care for this. I didn’t put it in the oven. I put the sauce, coleslaw

  • 6Fairview
    Dec 23, 2019

    Terrible. Had to toss all except for chicken that could be retrieved.

  • Rellierae
    Nov 2, 2018

    My husband loved this. I did not bake, as suggested by previous reviews. I used a whole package of coleslaw, about 4 1/2 c. The cabbage just blended right in with the noodles. I used heating the sauce ingredients to help thaw the cooked frozen chicken.

  • RHmom
    Dec 28, 2016

    This dish is very good when you make one main modification as suggested by other reviewers. First time I made this, it was very dry after baking. Made it again yesterday and heated the sauce ingredients except for coleslaw mix, added cooked noodles and coleslaw mix, then stirred until well mixed. Now everything is hot and ready to serve. It was great! Leftovers put in fridge are still moist and ready for a quick re-heat. I will now continue to make this recipe many more times!!

  • charlenepaugustyn
    Dec 14, 2016

    Thanks I agree with the first review, when I added the cooked noodles, tossed it all together & then baked it, it was really dry. Seemed like it needed more sauce & the baking did nothing but dry it out. It ended up being thrown out, even though we ate a portion of it,I didn't know how to fix it, to make it better, so out it went. I have never used rice noodles before, they looked great, tasted good, but the rest needed help. Do rice noodles absorb more liquid than regular noodles? Maybe that is the problem! Probably will not make this again. Thanks.

  • Cook38
    Oct 21, 2016

    Tasty dish, not sure after you add the noodles (since they are hot) to the mixture that you really need to dirty a 13x9" pan and bake it for 20 minutes. All that did was kinda dry out the mixture and I like it a bit more saucy. I would just stop at the step after adding noodles, and just serve in bowls. I guess it's a personal preference thing. Also a personal preference thing - the peanuts on top. It was listed as optional in the recipe - I usually like that kind of thing on a Thai dish like this, but here I felt it would have been better without. Very good, though, and would def make again - hubby loved it!! Thank you for sharing, Sandra!